Go Back
+ servings
Four stuffed bell peppers inside a slow cooker.
Print

Seriously Good Stuffed Bell Peppers

Recipe for stuffed bell peppers that are incredibly moist, melt-in-your-mouth tender and finger-licking delicious.
Course Dinner, lunch, Main Course
Cuisine American, European
Keyword stuffed bell peppers, stuffed peppers
Prep Time 30 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 50 minutes
Servings 8 servings
Calories 517kcal
Author Victor

Ingredients

  • 4 bell peppers (very large; see notes)
  • 1 1/2 lbs ground pork
  • 3/4 lb ground beef
  • 1 1/4 lbs yellow onion finely chopped
  • 3 cups white rice cooked
  • 1 carrot medium, diced
  • 2 celery ribs diced
  • 3 cloves garlic minced
  • 3 tsp kosher salt plus more to taste
  • 1 tsp black pepper plus more to taste
  • 4 Tbsp sweet paprika
  • 3 Tbsp olive oil

Instructions

  • Heat the oil in a large skillet and saute the onions over medium-high heat, frequently stirring, until they become translucent and begin to brown.
  • Add the minced garlic, diced celery and carrot and cook for another minute or so. 
    Browned onions, celery, garlic and carrots in a large skillet.
  • Add the minced meat, salt and pepper and sweet paprika. Stir fry for 15 minutes, breaking up clumps.
  • Once the meat stuffing is done cooking, move from the heat and let it cool down. Mix in cooked rice. Taste for salt and pepper and adjust to taste.
    Met, rice and vegetable stuffing for bell peppers in a large skillet.
  • While the stuffing is cooling down, rinse the peppers, cut off the tops with stems, and remove seeds and membranes.
  • Fill each pepper generously with the stuffing mixture.
  • Transfer peppers to a slow cooker greased with some olive oil. Cover and cook on high for 2-3 hours or low for 4-6 hours, or until the peppers are tender to your liking.
    Top down view of colorful bell peppers stuffed with meat and rice stuffing, in a slow cooker.
  • To serve, very gently remove the peppers with a large slotted spoon and place on serving plates. Serve drizzled with pan juices. You can top the peppers with yogurt or sour cream and chopped parsley. Creamy mashed potatoes will make a great side dish if desired.

Notes

I used 4 very large bell peppers for the amount of specified stuffing. If your peppers are smaller, you may need to use 6-8 of them.

Nutrition

Calories: 517kcal | Carbohydrates: 30g | Protein: 25g | Fat: 32g | Saturated Fat: 10g | Cholesterol: 91mg | Sodium: 962mg | Potassium: 717mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4860IU | Vitamin C: 82.6mg | Calcium: 59mg | Iron: 2.9mg